Regular readers of this blog will already be familiar with my One Click system. At the holidays approach, you’ll find my One Click: Cranberry Sauces, Relish, and Chutney handy to keep in your back pocket; I hope this blog about brussels sprouts will offer the same appeal in finding the recipes you want more quickly.
Consider the humble Brussels sprout. The world is split into two camps: Those who love brussels sprouts and those who hate them. The secret to turning the haters into (Mmmm … Ooh-la-la!) lovers is to buy the freshest and greenest possible sprouts and to avoid overcooking them.
Adding a pinch of baking soda to the cooking water will turn your sprouts brilliant green - but it will also destroy their Vitamin C and other nutrients. I don’t recommend doing this. However, adding a little baking soda when you clean fresh vegetables may have some advantages.
Today’s blog offers a delicious salad that presents brussels sprouts raw, as well as several different ways to cook them. Enjoy! Or - if you’re a brussels sprouts hater - not.
One Click: Brussels Sprouts
• Sam’s Brussels Sprouts Slaw with Apple and Hazelnuts
• Brussels Sprouts with Apples
• Jiffy-Topped Brussels Sprouts
• Scandinavian Brussels Sprouts
• Make-Ahead Brussels Sprouts and Carrots
• Roasted Brussels Sprouts with Capers
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